Partytime beans
15 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Ketchup |
| 1 | medium | Onion; chopped |
| 1 | medium | Green pepper; chopped |
| 1 | medium | Red pepper; chopped |
| ½ | cup | Water |
| ½ | cup | Packed brown sugar |
| 2 | Bay leaves | |
| 2 | teaspoons | Cider vinegar; to 3 tsp. |
| 1 | teaspoon | Ground mustard |
| ⅛ | teaspoon | Pepper |
| 1 | can | Kidney beans; 16-oz. |
| 1 | can | Great northern beans; 15-1/2 oz. |
| 1 | can | Lima beans; 15-oz. |
| 1 | can | Black beans; 15-oz. |
| 1 | can | Black-eyed peas; 15-1/2 oz. |
| 3 | Fe, b 1998 | |
Directions
In a slow cooker, combine the first 10 ingredients; mix well. Drain and rinse the beans and peas. Add the beans and peas to the crockpot and mix well. Cover and cook on low for 5 to 7 hours or until onion and peppers are tender. Remove bay leaves. Yield: 14 to 16 servings. Nutritional Analysis: one ½-cup serving (prepared with no-salt- added-ketchup) equals 211 calories, 138mg sodium, 0 cholesterol, 32gm carbohydrate, 11gm protein, 5gm fat. Diabetic Exchanges: 2 starch, 1 meat. Formatted by Lynn Thomas dcqp82a@.... Source: Taste of Home February/March 1998. Lynn's notes: Made this on 2-2-98; a very easy recipe to do and it tasted wonderful. I cooked it for 6-½ hours and that was plenty of time! Recipe by: Taste of Home
Posted to TNT Recipes Digest by WWGQ25C@... (MRS LYNN P THOMAS) on